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My kitchen comes alive with pure comfort when this chicken mushroom soup simmers on the stove. The idea sparked one evening while staring at leftover rotisserie chicken in my fridge. Now this blend of tender chicken meaty mushrooms and herbs creates such magic that my son Jake who used to push mushrooms aside begs for another bowl.
What Makes This Soup Special
Using rotisserie chicken gives us all that slow-cooked flavor without spending hours in the kitchen. The mushrooms turn golden and rich making every spoonful feel like a warm hug. My friend Sarah stopped by while it was cooking last week and wouldn't leave without the recipe.
Ingredients You'll Need
- Olive Oil or Butter: For sautéing and building the base.
- Onion and Garlic: Aromatic essentials that enhance the flavor.
- Mushrooms: Use your favorite variety for a rich, earthy taste.
- Flour: Adds thickness to the creamy broth.
- Chicken Broth: A rich base for the soup.
- Cream or Half-and-Half: For that silky, creamy finish.
- Thyme and Rosemary: Adds depth and a comforting aroma.
- Rotisserie Chicken: Shredded for convenience and flavor.
- Spinach (Optional): Adds freshness and color.
- Herbs: For garnish and brightness.
Step-by-Step Instructions
- Sauté the Base
- Heat olive oil or butter in a large pot. Sauté diced onion and sliced mushrooms until golden and fragrant, about 8–10 minutes.
- Make It Creamy
- Sprinkle flour over the vegetables and stir well. Gradually add chicken broth, whisking to avoid lumps, and bring to a gentle simmer.
- Finish the Soup
- Add shredded chicken, dried thyme, and rosemary. Stir in cream or half-and-half, and simmer gently for 5 minutes. Adjust seasoning with salt and pepper.
- Serve and Enjoy
- Ladle into bowls, garnish with fresh herbs, and serve with crusty bread for dunking.
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My Soup Secrets
Give those mushrooms plenty of time to brown they'll reward you with amazing flavor. Watch your garlic like a hawk it can turn bitter in seconds. That splash of cream right at the end makes everything silky smooth. I always make extra we fight over the leftovers in our house.
Perfect Pairings
Nothing beats dunking crusty sourdough into this soup. I love setting out little bowls of crunchy croutons and extra herbs so everyone can dress up their bowls. Last weekend we packed it in thermoses for a chilly afternoon picnic pure comfort food.
Keep It Fresh
This soup stays delicious in the fridge for three days. If you want to freeze some leave out the cream and add it fresh when reheating. A gentle warmup on the stove brings back all that cozy goodness.
Mix It Up
My friend Lisa uses a mix of wild mushrooms when she makes this. Sometimes I add a splash of white wine while cooking the mushrooms. Baby spinach wilted in at the end adds nice color. The kitchen becomes your playground with this recipe.
More Than Just Soup
This recipe brings such happiness to our kitchen. The kids help shred chicken and pick fresh herbs learning how flavors work together. Seeing everyone gathered around steaming bowls of homemade soup fills my heart with joy.
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Frequently Asked Questions
- → Can I use fresh chicken instead of rotisserie?
- Yes, you can use cooked fresh chicken. Simply cook and shred your chicken before starting the soup, or use any leftover cooked chicken you have on hand.
- → What type of mushrooms work best?
- Any mushroom variety works well in this recipe. Button mushrooms are common, but you can try cremini, shiitake, or a mix for more complex flavors.
- → Can I make this soup ahead?
- Yes, this soup reheats well. If planning to freeze, leave out the cream and add it when reheating the soup for the best texture.
- → How can I make this soup thicker?
- For a thicker soup, you can increase the flour to 1/3 cup or simmer longer. You can also add more cream or use heavy cream instead of half-and-half.
- → What can I substitute for heavy cream?
- Half-and-half works well as a lighter option. For a dairy-free version, you can use coconut cream or cashew cream, though this will change the flavor slightly.